Tarte tatin

Course Dessert, Pastry
Cuisine Frans
Servings 8 pax


Apple filling

  • 1 piece Golden delicious


  • 31,25 g Boter
  • 31,25 g Suiker


  • 0,25 tsp Kaneel
  • 0,25 tblsp Calvados


  • 43,75 g Bloem
  • 0,25 pinch Zout
  • 28,75 g Boter
  • 0,25 Suiker
  • 0,25 Citroenschil
  • 0,25 water
  • 0,25 piece Eidooier


  • Pass the flour through a fine sieve. Add the salt and mix it. Cut the butter in small cubes and wrap it with you fingertips in the flour, until you get fine crumbles. Mix it with the sugar and lemonzestes. Then mix it with the egg yolks. Make a ball of the dough and cool in the fridge for at least half an hour. Roll out the dough a little bigger than the pan with the apples. Sprinkle with some cinnamon and Calvados. Cover the pan with the dough and spread egg white and sugar on top of the dough. Bake in the oven on 200º C for 35 - 40 minutes until brown.
  • Get the Tarte out of the oven, let ik cool down for 5 minutes. After, turn the Tarte on a plate with the apples faced up and cover with a little of apricotjam. Heat a little up in the oven just before service and pass it with vanilla ice or heavy cream.
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